roasted pumpkin

Here's what you need: premade pie crust, unsweetened pumpkin puree, cloves, cinnamon, allspice, ginger, nutmeg, kosher salt, granulated sugar, dark brown sugar, vanilla extract, large eggs, large egg yolk, half & half, egg wash

Pumpkin Pie: Roasted Can Recipe by Tasty

oz unsweetened pumpkin puree

cloves

cinnamon

allspice

ginger

nutmeg

salt

sugar

brown sugar

vanilla extract

eggs

½ cups half & half

egg wash

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Gently lay the rolled-out pie crust in a 10-inch (25-cm) pie dish. Trim the excess dough around the sides.

Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.

Make the filling: Add the pumpkin puree, cinnamon, allspice, cloves, ginger, nutmeg, and salt to a medium bowl and mix until combined.

Spread the pumpkin puree mixture onto a baking sheet in an even layer. Bake for 12-15 minutes, until it looks slightly dried out.

Increase the oven temperature to 400˚F (200˚C).

Scrape the puree into a large bowl and add the granulated sugar, dark brown sugar, vanilla, eggs, egg yolk, and half-and-half. Whisk until smooth and well combined.

After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.

Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.

Increase the oven temperature to 425˚F (220˚C).

Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.

Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.

Let cool at room temp for at least 2 hours, or in the fridge overnight.

Here's what you need: granny smith apple, brown sugar, fine salt, ground cinnamon, fresh lemon juice, cornstarch, water, unsalted butter, premade pie crusts, egg wash, sanding sugar

Apple Pie (Macerated) Recipe By Tasty

lb granny smith apple

lemon juice

cornstarch, divided

water

unsalted butter

premade pie crusts,

sugar,

Apple Pie (Macerated) Recipe by Tasty

Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning).

In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.

Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out.

Transfer the liquid released from the apples to a small pot over low heat.

In a small bowl, mix the rest of the cornstarch and the water to make a slurry. Add the slurry to the apple liquid and quickly stir to incorporate. Bring to a boil, then add the butter and stir until melted. Immediately remove from the heat and pour over the apples, stirring to coat.

Gently lay 1 rolled-out pie crust in a 10-inch (25-cm) pie dish.

Lay the apples in the pie crust, making sure they are flat and facing the rounded edges out in order to fit as many apples as possible in the crust. Pour any leftover liquid from the bowl over the apples.

Top with the other rolled-out pie crust. Trim the excess dough from the edges.

Press the 2 crusts together to seal, then fold the edges under. Crimp the edges.

Then brush all over with egg wash and sprinkle the with sanding sugar.

Use a paring knife to cut a few vents in the top for steam to escape.

Bake for 40-45 minutes, until golden brown.

https://vid.tasty.co/output/114207/landscape_480/1541199334

Air Fryer Pumpkin Fries are an easy and delicious way to enjoy roasted pumpkin. They're sweet and salty, and require just a few ingredients. The recipe also includes two different air frying methods to help you get the results you want!

Air Fryer Pumpkin Fries

mini pumpkins, peeled,

extra virgin olive oil

teaspoon garlic powder

teaspoon smoked paprika

teaspoon kosher salt

Add the pumpkin slices to a large bowl and toss with oil and seasonings.

Place all the pumpkin in the air fryer basket and air fry on 400F for about 15 minutes, or until fork tender. Shake or stir them at the mid-way point.

Quicker version - air fry in one large batch:

Soak the pumpkin slices in cold water for about an hour.

Drain well and dry the slices thoroughly with paper towels or a clean tea towel.

Arrange the pumpkin slices in a single layer in the air fryer basket and air fry in batches on 400F for about 10 minutes per batch, or until fork tender and crispy on the outside.

Crispier version - air fry in multiple batches:

These are great idea for a Thanksgiving  meal! Easy to make and look delicious. Good tip on using the small pumpkins, I probably would have just tried the big ones.

I have never had pumpkin fries, but I have an air fryer, so I'm definitely going to try these! And love that you have two ways to make them :)

I am a huge pumpkin fan, and this is a new favourite recipe - a great idea to use the air fryer!

How have I never tried fries with pumpkins?! That's such a great idea!! I will keep my eyes open for those mini pumpkins over the next few weeks! I'm sure the air fryer makes them sooo crispy!

Wow! What a great recipe Leanne. I've never even thought of pumpkin fries. Bet they're delish!

Leanne, you've done it again with the air fryer fries!! Really seriously having fomo not having an airfryer! These pumpkin fries look incredible!

Huge pumpkin fan over here and these are so creative and fun! Must make asap!!

Roasted Pumpkin Salad with chopped spinach, walnuts, pumpkin seeds, pomegranate arils, creamy blue cheese, and drizzled with a savory olive oil dressing. This delicious and easy recipe is a fall favorite!

Roasted Pumpkin Salad

spinach

pumpkin slices ((about 15-20 slices))

walnut halves

pumpkin seeds

pomegranate arils

blue cheese (crumbled)

olive oil

salt/pepper (to taste)

Chop the spinach and place in a salad bowl.

Add in roasted pumpkin slices, walnuts, pumpkin seeds, and blue cheese.

Drizzle olive oil over the entire salad.

Add salt and pepper to taste.

Toss the salad, serve, and enjoy!

Learn how to roast a pumpkin with these easy step-by-step instructions. You&#x27;ll love having this easy roasted pumpkin recipe on hand for everyday fall meals!

Easy Roasted Pumpkin Recipe

pumpkins

sea salt (optional)

Preheat oven to 400 degrees F.

Cut into the side of the pumpkin, perpendicular to the stem.

Cut through one side of the pumpkin until you hit the stem, then repeat on the other side.

Break the pumpkin in half.

Cut the sides of the pumpkin into slices.

Remove the center and seeds.

Cut the pumpkin out of the skin.

Place on a baking sheet, drizzle with oil, and roast in the oven for about 20 minutes.

Remove from the oven, flip each slice over, and continue to roast for another 20-25 minutes.

Serve and enjoy or blend for pumpkin puree!

Our spicy roast pumpkin soup is creamy, vegan, and healthy. It's an ideal dish to celebrate fall for lunch or dinner as it's warming and comforting.

Spicy Roast Pumpkin Soup

pumpkin,

onion,

garlic

chillies,

vegetable stock

tsp chilli powder

tsp smoked paprika

salt and pepper

Heat the oven to

Cut the pumpkin into

Cut the pumpkin into large cubes, then toss in a large roasting tin with 1 tbsp of the olive oil, the chilli powder and salt and pepper to taste.

Roast for 30-45 mins,

Roast for 30-45 mins, turning once during cooking, until golden and soft.

While the pumpkin roasts

While the pumpkin roasts heat up 1 tbsp olive oil in a large saucepan, then add the onions. Cook for 3-5 minutes until translucent.

Add the garlic, chilies,

Add the garlic, chilies, smoked paprika, salt, and pepper to taste and cook for another 1-2 minutes.

Add the roasted pumpkin

Add the roasted pumpkin and the vegetable stock and bring to a boil.

Reduce the heat and

Reduce the heat and simmer for 20 minutes.

Whizz with a handheld

Whizz with a handheld blender to create a creamy soup.

Serve the soup in

Serve the soup in bowls with fresh parsley and chili flakes and crusty bread on the side.

How to make Spicy Roast Pumpkin Soup

Recipe video above. This is a great way to use pumpkin that ticks a lot of boxes - it&#039;s simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions  by changing the nuts and fresh herb, and it looks rustic and good with zero effort!Excellent served hot, warm or even at room temperature.

Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts

1.2kg / 2.4 lb pumpkin (, skin on seeds

tbsp extra virgin olive oil

garlic garlic

Greek yogurt ((or other plain, non sweet yogurt))

pine nuts ((or other nuts of choice))

tbsp fresh coriander/cilantro leaves

Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.

Peel, deseed and cut pumpkin into 3cm / 1.2&quot; cubes - see photos in post for how I do it with little effort. You should end up with about 1 kg - enough to fill a tray.

Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.

Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but holding it&#039;s shape, rather than being a mushy mess.

Roasted Pumpkin:

Mix ingredients then set aside for at least 10 minutes to let the flavours develop.

Lemon Yogurt Sauce:

Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it&#039;s got a hint of browning on both sides. Remove from pan.

Pine Nuts:

Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.

I think it&#039;s best served with the pumpkin hot or warm, but for a warm summer day, it is also excellent served at room temperature. Just cool pumpkin, then dress and garnish just before serving.

Serving:

Tender, sweet, baked pumpkin stuffed with a delicious mixture of rice, vegetables, nuts &amp; cranberries. A beautiful centrepiece for your Thanksgiving gathering!

Roast Stuffed Pumpkin

(60 grams) chopped walnut pieces

pumpkin

onion (, chopped finely)

garlic (, chopped finely)

mushrooms

(200 grams) cooked & cooled rice

cranberries

spinach (, chopped)

oregano

thyme

cumin

salt & pepper (,

Preheat oven to 400 degrees F (200 °C)

Toast the walnuts in a skillet over medium heat for two minutes until they smell really nutty and toasted. keep them moving constantly. Remove from heat, pour into a small bowl and set aside.

Sauté the onions and garlic in one teaspoon of the oil until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water instead of the oil and as more as necessary. 

Add the mushrooms and cook for 1 minute longer then remove from the heat and allow to cool.

Carefully cut the top off the pumpkin (about the top third) and set aside.

If you can&#039;t see the seedy innards then just use a small sharp knife to cut a circle out of the flesh at the top and pull it out like a plug. Remove the stringy innards and seeds.

Brush the inside of the pumpkin with the remaining 1 teaspoon of olive oil (omit if you want the recipe to be oil-free) then season the inside of the pumpkin generously with salt and pepper.

Place the cooked rice, dried cranberries, chopped spinach, toasted walnuts, herbs, cumin and the sauteed onions, garlic and mushrooms into a bowl and mix well together. Season to taste with salt and pepper.

Spoon the rice mixture into the pumpkin cavity, pressing down hard to pack it in tightly and keep going until it&#039;s full.

Place the pumpkin top back on then wrap completely and tightly in foil.

Place on a baking tray and bake for around 1 hr 30 mins or until tender. Check it by pulling back some foil and inserting a knife or a fork into the side. If it is soft and the knife goes in easily it is ready.

Remove from the oven and leave for at least 30 minutes before slicing.

Make the most of pumpkin season with this pumpkin and garlic pasta sauce. It tastes like fall in a bowl and is all made in one pot! It’s the perfect midweek meal. 

Roasted Pumpkin and Garlic Pasta

500 g pumpkin ((3 cups)

garlic bulbs

rosemary

olive oil (extra virgin)

white wine

pasta

stock

(grated)

Preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit

Cut the top off the garlic bulb roughly 2cm down from the top so the cloves are exposed. Place the garlic, pumpkin and rosemary into an oven proof dish and season with olive oil and a generous amount of salt and pepper. Bake for 45 minutes or until the pumpkin is soft and has slightly caramelised. Leave the garlic to cool then squeeze out the cloves. Remove the rosemary leaves from the stem.

Transfer the garlic, pumpkin and rosemary leaves to a pot that is stove top safe. On a high heat, add the chicken stock, white wine and pasta. Bring to a boil then reduce the heat to medium to keep at a slight boil. Cook for 15 minutes or until the pasta has cooked and 80% of the liquid has been absorbed. Add more chicken stock if needed.

Take off the heat and stir through the parmesan. Serve immediately with an extra sprinkling of cheese.

<p>This is a great and delicious recipe for a pumpkin leek quiche! Filled with delicious roasted pumpkin, shredded mozzarella and cheddar.</p>

Top 12 roasted pumpkin recipes from across the web

The most viewed roasted pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Pie: Roasted Can Recipe by ...

Apple Pie (Macerated) Recipe By Tas...

Air Fryer Pumpkin Fries

Roasted Pumpkin Salad

Easy Roasted Pumpkin Recipe

Spicy Roast Pumpkin Soup

Roasted Pumpkin with Lemon Yogurt S...

Roast Stuffed Pumpkin

Roasted Pumpkin and Garlic Pasta

Roasted Pumpkin Leek Quiche

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Crispy Lentil and Pumpkin Salad

Top 12 roasted pumpkin recipes from across the web

The most viewed roasted pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Pie: Roasted Can Recipe by ...

Apple Pie (Macerated) Recipe By Tas...

Air Fryer Pumpkin Fries

Roasted Pumpkin Salad

Easy Roasted Pumpkin Recipe

Spicy Roast Pumpkin Soup

Roasted Pumpkin with Lemon Yogurt S...

Roast Stuffed Pumpkin

Roasted Pumpkin and Garlic Pasta

Roasted Pumpkin Leek Quiche

Pumpkin Stuffed with Herbed Apple C...

Crispy Lentil and Pumpkin Salad

The most viewed roasted pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine